MINCED MEAT IN SPINACH GRAVY/ KHEEMA PALAK

Kheema palak is a rich and delicious gravy made with minced meat and spinach leaves. This gravy  tastes delicious and goes well with roti, paratha or naan.

Ingredients

250 gms kheema/ minced meat

15 spinach leaves

1 onion chopped

2 tbsp oil

1 tbsp garlic paste

1 tbsp ginger paste

1 ½ tsp red chilli powder

1 tsp salt

½ lemon

Handful of Chopped coriander and mint leaves

Method

• Boil water in a pan, add spinach leaves and cook for a few minutes till the leaves change colour and turn nice green.
• Remove the leaves from the water and allow them to cool down.
• Grind the blanched spinach leaves along with coriander and mint leaves to a fine paste.
• Now heat oil in a pan, add onions and sauté till the onions turn golden.
• Add ginger garlic paste and sauté till the raw smell goes.
• Now add minced meat and mix well.
• Next add the spinach puree and bring the gravy to a boil. Add water if necessary.
• As it starts boiling, reduce heat and close the lid.
• Cook for 15 to 20 minutes till the meat is cooked.
• Finally add the lemon juice and mix well.
• Check for taste and add salt if necessary.
• Serve hot with roti, chapathi or naan.